CAITLIN'S BIRTHDAY CUPCAKES

My youngest bug turned 7 a few weeks ago and she asked me to make CHOCOLATE FUDGE TORTE CUPCAKES that were stuffed with STRAWBERRY CREAM FILLING.  I tried to get a good photo of the cupcake cut in half so you could see the filling but it truly was not a pretty picture.  Wilton came out with a 12 - PIECE CUPCAKE DECORATING SET that is awesome.  I have really only used one of the tips in the set (BIZMARCK TIP 230) it's the longest one for piping filling inside the cupcake. 

My girlfriend asked me if I had made the cake batter from scratch and while I wanted to say yes, I couldn't.  I can make a mean chocolate cake from scratch but it just does not do justice to this recipe.  10 years ago another girlfriend and I decided to make a gourmet meal.  We started with dessert of course!  I had found this recipe in one of those PILLSBURY booklets you see in the checkout line at the grocery store.  The cake was awesome!  I have made it countless times over the years and I must say it is a keeper.

~RECIPE~

1 PKG (18.25 OZ) PILLSBURY MOIST SUPREME DEVILS FOOD CAKE

1 C SOUR CREAM

3/4 C WATER

1/3 C OIL

1 t VANILLA

3 EGGS

1 C MINI SEMI-SWEET CHOCOLATE CHIPS

Pre-heat the oven to 350 degrees

In a large bowl, combine all cake ingredients except the chocolate chips.  Beat at low speed until moistened.  Beat for 2 minutes at medium speed.  Fold in the chocolate chips.  Distribute evenly into the 24 cupcake liners.

Bake for 22 minutes.

STRAWBERRY CREAM FILLING

1 CAN STRAWBERRY PIE FILLING

1/2 C CREAM CHEESE ICING (I DID USE STORE BOUGHT)

Mix well!  I used the food processor to help break up the whole strawberries.

How to use the BISMARCK TIP 230 and a disposable decorating bag.

Cut the tip of the decorating bag off, clip just enough of the tip off for the piping tip to fit into the bag snugly without falling through.  I use a long drinking glass to hold the bag in place while filling it with the icing/filling (fold the tip up towards the top of the glass and bring the edges of the decorating bag over the edge of the glass until it is secure)  

Once the filling is in the bag, twist the top closed and insert the piping tip about an inch into the center of the cupcake.  When you see the cupcake's center rise up a little, there is enough filling.  At that point, stop applying pressure to the bag and pull the tip away. 

~ICING~

I just used up the remaining cream cheese icing and then dipped the iced cupcake in coarse pink sanding sugar.

TRIPLE CHOCOLATE CHIP COOKIES - YUM!

Every time I went to break a cookie open to take a photo of it, I would eat the darn cookie.  10 cookies later, I just had to stop trying.  Since starting this blog, I have started back up in school which is why I haven't posted in a while.  When the exams come up, my time in the craft room and on the computer really slows down.  I had some free time today and jumped at the chance to make some cookies.  I hope you enjoy them as much as I do.

~RECIPE~

Cream together:

1  LB BUTTER, SOFTENED

1 LB BROWN SUGAR

1-1/2 C SUGAR

Add:

2 T VANILLA

3 EGGS

Stir in:

6 C FLOUR

1-1/2 t SALT

1-1/2 t BAKING SODA

12 OZ SEMI-SWEET CHOCOLATE CHIPS

6 OZ MILK CHOCOLATE CHIPS

6 OZ WHITE CHOCOLATE CHIPS

2 C OATMEAL

1 C WALNUTS

1 C CHOPPED MACADAMIA NUTS

**you can substitute the chocolates and nuts with any variety you like**

I used my 1 Tablespoon cookie scoop to get cookies that were equal in size.  Place 2" apart on cookie sheet and bake in a 350 degree oven for 14 minutes.   They key for these cookies is to not let them brown too much on top.  When you notice the cookies are slightly tan on the edges take them out of the oven.  This will make them chewy and delicious.  If you leave them in 2 - 3 minutes longer you will get crunchy cookies.  (both versions are yummy).  

This batch makes tons of cookies.  I was given this recipe by a dear friend in California.  She taught me to freeze the cookie dough after I had scooped it and to use it like the store bought version of cookies you can bake 1 or 2 at a time.  I will often do just that and put a couple of cookies in the oven before my girls get home from school.

Because this batch makes soooooooooo much dough, be careful if you are using a stand mixer.  I have a 6 Qt bowl and the dough will still come up over the edge of the bowl if I am not paying attention.